How to Make Homemade Vanilla Extract + Video! - ZoëBakes (2024)

Homemade vanilla extract is probably the most-used ingredient in my kitchen after flour and sugar. It is also my go-to DIY holiday gift. It is perfect for all the bakers on your list and makes a quick and simple host or hostess gift for when you’re invited to a party and want to bring something fun, unexpected, and practical.

I always have a stack of beans in the freezer and bottles of homemade vanilla extract in my pantry. I admit I don’t always make my own, but it is something, like homemade yogurt, that once you make it, you’re ruined to the store-bought version. *I do have a hack below for a SUPER QUICK way to get more flavor out of the store-bought bottle! Be sure to check it out.

Homemade vanilla is easy to make but to get the best result you have to be patient. The longer you let the vanilla beans sit in the vodka, the better and stronger the flavor will be. I let this bottle sit for 5+ weeks before opening it (I used a LOT of beans, so it matured faster, if you use less, it can take up to 12 weeks to have enough flavor), which was a test of willpower I didn’t know I possessed. The result is like perfume, I add this homemade vanilla extract to all of my recipes and dab a bit behind my ears (not really, but maybe I should). I do use it in everything from cakes to co*cktails.

How to Make Homemade Vanilla Extract

What You Need to Make Homemade Vanilla Extract

1. Glass Bottle with stopper or cap (the one I used had juice in it and I cleaned it and then sterilized it) – the size doesn’t matter, you can make a large or small amount.
2. Vodka – You need enough to cover the beans in the bottle you choose. There is no need to break the bank with the vodka you use, I go for the cheap stuff since it’s just meant to carry the flavor of the vanilla. You can also use rum or other neutral-flavored alcohol.
3. Vanilla Beans (click here to see which ones I use) – The amount will depend on the size of the jar you make, but you want to use a bunch to get the best flavor. I used about 18 beans in 750ml of vodka. The beans can be expensive, so you can also keep the pods after you have scraped out the seeds for another recipe. This will take longer, because you aren’t adding the flavorful pulp, but it is a great way to use the pods. I add one to the bottle every time I have another pod. Just don’t use them if they have been used in a recipe already, like custard.

Alcohol-Free Vanilla Paste – The base for a non-alcoholic vanilla paste is Vegetable Food Grade Glycerin. This is a thick paste and you will use less per recipe because it is a higher concentration of vanilla. It is perfect for people who don’t want the addition of alcohol. Here is a helpful post about how to make this version.

How to Make Homemade Vanilla Extract

Clean your bottle and dry it well.

If you are using whole vanilla beans, scrape out the pulp of a bunch of beans. (there are versions that leave the beans uncut, but then you don’t have the power of flavor released by the oils and seeds)

Put the pod and scraped pulp into the bottle. Scraping out the pulp first will help it flavor the alcohol quicker.

Once you have all the beans scraped and added to the bottle pour the vodka in. You can use a funnel to make sure you don’t spill. I didn’t have one that was small enough, so I used a large round pastry tip.

Close the stopper on the bottle and shake the vanilla and vodka to distribute the seeds.

The vodka will still be clear for the first few days. Once every couple of days give the extract a good shake to break up the pulp and get the seeds distributed in the vodka.

After a week the extract will start to get darker and develop some flavor. After a few weeks, you can use the extract, but the flavor will be very subtle and have a strong alcohol taste.

At week 3 the color should be amber and the aroma is richer, but waiting for weeks 8 to 12 is when it gets really exciting. Use it in any recipe that calls for vanilla extract. If you are using it in buttercream, you may want to strain out any of the pulp. You will still have the seeds in your recipe, but any of the stringy bits from the pod will get strained out.

How to Refill Homemade Vanilla Extract

The extract can be kept indefinitely and over the months/years it just keepsgettingbetter. You will need to add more beans and refill with more vodka to replenish the bottle as you use it. I add more vanilla beans and vodka as the bottle gets to 2/3 full. If you let it get much lower you’ll dilute all the beautiful flavor you’ve developed!

Store-Bought Vanilla Extract Hack

A super easy way to get a more intense flavor from your favorite bottle of store-bought “pure” vanilla extract* is to add a split and scraped vanilla bean to it. That will give your recipe a boost of flavor from the seeds. It won’t be quite as intense a flavor as the bottle chock-full of beans, but it is a great way to start! Avoid imitation/artificial flavor vanilla extract for the best flavor.

How to Use Vanilla Beans

Need fresh vanilla in a recipe? Or wondering how to choose the type of vanilla bean for your vanilla extract? Here’s everything you need to know about vanilla beans.

Types of Vanilla Beans

• Mexican beans arethe original andmost highly prized beans. They have amellow, smooth, quality and a spicy, woody fragrance.
• Madagascar Bourbon beans are long and slender, with a very rich taste and smell, have thick, oily skin, contain an abundance of tiny seeds, and have a strong vanilla aroma. They are also considered high-quality beans and reflect this in the cost. This is where most of the world’s vanilla comes from. The name refers to the region they are grown and is not at all related to the booze.
• Tahitian beans are usually shorter, plumper, and contain a higher oil and water content than Bourbon beans. The skin is thinner, they contain fewer seeds, and the aroma is fruity and floral. They are often described as smelling like licorice, cherry, prunes, or wine.

How To Store Vanilla Beans

You want to store your vanilla beans in an airtight container, in a cool, dark spot. If you buy them in bulk and won’t be using them all at once you can throw them in the freezer to prevent them from drying out.

How to Cut A Vanilla Bean

• To maximize the vanilla bean you want to cut the pod in half lengthwise with a paring knife.
• Scrape out all of the oily seeds from the inside to use in your recipe. You will have flecks of vanilla throughout, which will infuse the dish with vanilla.
• You can either throw the whole vanilla bean, once it is cut, into the recipe or you can just use the scraped seeds and save the pod for another use later. The most efficient way to get the flavor from the vanilla is to add it to something warm, which helps to disperse the seeds and the oils.If you are using vanilla bean in a pound cake or other recipe that does not call for you to cook the bean in a hot liquid, then just scrape out and use the seeds. You will want to add them when you are creaming the butter so they incorporate well. (I submerge the unused pods in sugar to make vanilla-scented sugar.)
• Once a pod has been used I wash them off and then dry them out in a bowl that sits above my stove. I blend them with sugar in a food processor and then put it through a sieve. It is a wonderful way to scent the sugar and use every part of the vanilla bean.
• This sugar can be used in any recipe you want a vanilla flavor and it is wonderful in coffee and tea.

Frequently Asked Questions: Homemade Vanilla Extract

1. Where do you get your vanilla beans? Check out the links under types of vanilla beans above to find the ones I purchase on Amazon.
2. Where is your vanilla bottle from? I have several bottles of vanilla going at all times, but they’re all different. I clean and reuse my husband’s Bulleit Whiskey bottles. I don’t use the whiskey to make the vanilla because it competes with the vanilla flavor, I just like the bottle. I also have one from a bottle of juice I bought at Whole Foods and IKEA often has bottles with stoppers.
3. What is bourbon vanilla? When you see vanilla extract that’s labeled “bourbon vanilla” it refers to the type of Madagascar Bourbon vanilla beans and has nothing to do with the alcohol of the same name. So,Bourbon Vanilla is NOT made with bourbon.If you choose to use a strong flavored alcohol, just keep in mind that it will be adding that flavor to all your recipes as well.
4. How do I refill my vanilla as I use it up? You need to add more Vodka AND more vanilla beans to keep the flavor in balance. See my process above. I refill mine when it gets down to about 2/3 full.
5. Why isn’t my vanilla turning dark like yours? Time and the amount of vanilla beans will determine the color and potency of the vanilla. You need to let it steep for a couple of months, shaking it every so often to distribute the seeds. Make sure you have several beans per cup of vodka or it won’t have enough flavor.
6. Do you ever remove the beans from the bottle? No! The beans in the bottle will never go bad because they are sitting in alcohol which will preserve them. If the bottle gets too full of beans over time and I can’t fit more in, then I start a new bottle.
7. Do the beans that are exposed to air in the bottle ever get moldy? No! There’s so much alcohol that this is not a concern. I have had several bottles for years and have never had this happen.
8. Does homemade vanilla extract expire? No! It can be used indefinitely because it is alcohol-based. The longer it sits, the more delicious it becomes. Just make sure you shake it up every once in a while. I use mine up quite quickly because I bake every day.
9. My vanilla tastes too alcohol-y! The extract is alcohol-based, so you will taste some alcohol, but the vanilla flavor should be strong. The alcohol burns off when baking, so you won’t taste that in your recipes.
10. Can I switch from bourbon or rum in my homemade vanilla, to vodka? Yes, vodka has almost no flavor, which is why I prefer it to any other alcohol when making vanilla. It allows the vanilla to shine. It may take a while to replace all the bourbon, but eventually, it will happen. Keep adding vanilla beans too.
11. Can I make non-alcoholic vanilla? Yes, see the link above. It isn’t an extract as much as a paste, but equally delicious.

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